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Sautee eggplant, onion, bell pepper and garlic in oil in a large saucepan for 5 minutes. Add chopped tomatoes and herbs and saute until onions are crisp-tender, 5 to 7 minutes. Stir canned tomatoes, wine, capers, and sugar into vegetable mixture; heat to boiling. Reduce heat and simmer, covered, until eggplant is tender, approximately 20 minutes. Simmer, uncovered, until sauce reduces and reaches desired consistency, about 10 minutes more. Stir in salt and pepper.
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Serving Size: 1 Serving (828g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 322 | ||
Calories from Fat: 14 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 335.8mg | 12 % | |
Potassium 1362.9mg | 36 % | |
Total Carbohydrate 72g | 21 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 57.5g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 322
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